for 4 person

Bolognese

	olive oil
400 g	minced meat (lamb)
½ tsp	salt
a little	pepper

1	onion, finely chopped
2	garlic clove, pressed
1 tin	chopped tomatoes (approx. 200 g)
1 dl	red wine
2 tbsp	marjoram leaves, roughly chopped

Bechamel sauce

20 g	butter
2 tbsp	white flour
4 dl	milk
½ tsp	salt
¼ tsp	cinnamon
a little	pepper

Layer

300 g	aubergine, cut into slices approx. 5 mm thick
200 g	mealy potatoes, cut into slices approx. 3 mm thick
100 g	feta, crumbled

How it's done

Bolognese

Heat the oil in a frying pan. Brown the meat in batches for approx. 4 mins., remove from the pan, season.

Heat the oil in the same pan. Sauté the onion and garlic then add the tomatoes and continue cooking. Pour in the wine, return the meat to the pan, cover and simmer for approx. 5 mins. Stir in the marjoram.

Bechamel sauce

Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in all of the milk at once and bring to the boil, stirring constantly, then reduce the heat, season, and simmer for approx. 10 mins., stirring occasionally, until the sauce is thick and creamy.

Layer

Put the meat sauce into the prepared dish, layer the aubergines and potatoes on top so that they overlap. Pour the béchamel sauce and crumble the feta over the top.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove the moussaka and leave to stand for approx. 5 mins. before serving.

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